The Gastronomic Regenerator: A Simplified and Entirely New System of Cookery: With Nearly Two Thousand Practical Receipts Suited to the Income of All Classes

and proceed as before; fry, dish, and serve in the same manner; the onions may be avoided if objectionable. No. 411. _Aiguillettes de filets de Sole._ Fillet a sole, butter a sauté-pan, lay in the fillets, season with pepper, salt, and the juice of a lemon, place them over a slow fire and when done lay them flat on a dish, place another dish on them, upon which put a four pounds weight, when cold cut them in pieces with a cutter the size of a shilling, prepare oyster sauce as above, dip each piece in the sauce and proceed exactly as before. No. 412. _Aiguillettes aux Huîtres._ Make a preparation of oysters the same as for rissoles aux huîtres, adding one more yolk of egg; when cold make thin croquettes two inches long, egg and bread-crumb them once, pass a silver skewer through each, then egg and bread-crumb again, fry and serve on a napkin with fried parsley. No. 413. _Aiguillettes de Homard._ Make the preparation as for croquettes de homard (No. 407), and proceed exactly as in the last. No. 414. _Aiguillettes de Sole._ Make a preparation as for croquettes de homard, only using the fillets of soles instead of lobster, and proceed as before. No. 415. _Aiguilettes de Volaille à la jolie fille._ Make a preparation as for rissoles de volaille (No. 404), but adding tongue, truffles, and pistachios cut in small fillets; when cold make them into croquettes about two inches long, but do not bread-crumb them; pass a silver skewer through, then have ready some batter for frying (No. 1285), hold each skewer by the head, pour some batter over each croquette with a spoon, covering every part of them, and fry in lard, but not too hot, as they must be quite white and crisp; dress them on a napkin and serve very hot. For Aiguilettes de Gibier à la jolie fille proceed exactly as above, only using game in the preparation instead of fowl. In France hors-d’œuvres are made of tastefully dressed anchovy salads, olives, &c., to invigorate the appetite, which is unrequired